Puff Pockets With Roasted Tomato and Whipped Mascarpone

Apr 10

Written By Asha

There is something very cozy about working with pastry in the early morning light. Maybe it is the anticipation of the warmth from the soon-to-be-turned-on oven, then there is that tacit pleasure of rolling out the dough, pinching it into shape. Perhaps, it is the thrill of what is oft a sweet becoming an exciting savory bite. Or, quintessentially, it is all of the above! :)

These days, when I wake is not a matter of choice. But, since, I am terrible morning person (read grumpy), I must need take matters into kickstart to feel and be human. Once upon a time, it was an intellectual kick. These days it is mostly caffeine and biscuit or two followed by a protein infusion, typically, an egg. On particularly inspired days, I take the pastry (yes, store bought!) out from the fridge and whip up something warm and melty for a later breakfast.

This was one of those days. Rather impressed with what had been delivered on my Instagram feed, I allowed myself to go with the flow and tweak to my pantry! Roasted cherry tomatoes with rosemary draped over a cheese filled pastry shell. Divine! That’s all folks.

Puff Pockets With Roasted Tomato and Whipped Mascarpone

1 puff pastry sheet, thawed to roll

1/2 cup mascarpone

2 T whole milk

1 pint cherry tomatoes, halved

2 sprigs of rosemary

salt, pepper and olive oil as needed

Preheat oven to 425F.

Arrange the tomato halves tightly in a baking dish. Tuck in the rosemary sprigs, season with salt and pepper. Drizzle generously with olive oil.

Roast in oven for 20 minutes. Set aside to cool slightly.

Meanwhile, roll out pastry to 1/8 inch thickness; Divide into 4 equal-ish size pieces.

In a processor, whip together the mascarpone, salt and milk till smooth and spreadable.

Pierce the pastry all over with a fork. In the center, leaving a fold, spread a thick schmear of the whipped cheese. Arrange the roast tomato slices on top. Fold over the pastry edges in any pattern you desire over the filling.

Bake in the oven for 20-25 minutes until puffed and stays puffed.

Cool slightly and serve warm. It can reheated again at 400F for 5 minutes.